Easy Cherry Cobbler with Canned Pie Filling
Cherry cobblers are the perfect summer dessert that everyone loves, and using canned cherry pie filling makes it a snap.
Servings: 8
Calories: 426.5kcal
Equipment
Ingredients
Cherry Cobbler Filling
- 42 ounces canned cherry pie filling (2) 21-ounce cans
- 1 tablespoon lemon juice
- ½ teaspoon almond extract
- ½ teaspoon kosher salt
Cherry Cobbler Topping
- ½ cup unsalted butter, melted
- 1 cup all-purpose flour (4 ½ ounces)
- ¾ cup granulated sugar
- 1 tablespoon baking powder
- ¼ teaspoon kosher salt
- 1 large egg
- ¾ cup whole milk or coconut milk
Instructions
- Preheat the oven to 375˚F.
- Pour the cherry pie filling into a 9" X 11" (3 quart) baking dish. Stir in the lemon juice, almond extract and salt.
- Melt a stick of butter. I use the microwave oven for this, but you can melt it on the stove too. Allow to cool a bit.
- Whisk the flour, sugar, baking powder and salt together in a medium bowl. Whisk the egg, milk and melted butter together in a separate bowl or large measuring cup.Form a well in the center of the dry ingredients, and pour the wet ingredients into the well. Stir using a spatula or large metal spoon until smooth.
- Pour the batter over the top of the pie filling, spreading it evenly with a spatula.
- Turn the oven down to 350˚F, and bake the cobbler for 45-50 minutes, or until the top is golden brown, and a cake tester inserted into the toping comes out clean.If the top begins to brown too much, cover with foil and continue to bake.
- Serve warm with a big scoop of vanilla ice cream.
Notes
See the post for instructions on using fresh cherries instead of canned pie filling.
Nutrition
Calories: 426.5kcal | Carbohydrates: 74g | Protein: 3.8g | Fat: 13.2g | Saturated Fat: 8g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 3.4g | Trans Fat: 0.5g | Cholesterol: 56.5mg | Sodium: 423.5mg | Potassium: 222.4mg | Fiber: 1.3g | Sugar: 20g | Vitamin A: 730.6IU | Vitamin C: 6.1mg | Calcium: 142.4mg | Iron: 1.4mg